Shrunken Potato Heads

METHOD

1. Preheat the oven to 180C.

2. Line 2 baking trays with foil/baking parchment and spray with oil.

3. Take the potatoes and scrub with water under a running tap – dry thoroughly with kitchen towel. Using a small paring knife, cut eyes, a nose and a mouth into each potato. (nose optional!)

4. Prick the underside of the potatoes a few times with a fork or skewer. Toss the potatoes in the olive oil and then sprinkle with sea salt flakes and a good twist of black pepper.

5. Arrange the potatoes on the baking sheets facing upwards and roast in the oven for 50-60 minutes or until they are nice and wrinkled. You can leave these potatoes for longer in the oven – they will just get more wrinkly!

6. Once out of the oven, arrange on a plate and serve immediately. Add “teeth” (sweets) to potatoes and /or serve with some bloody tomato/chilli sauce in a witch’s cauldron!

RECIPE CREATED & PHOTOGRAPHED BY ANUSHA LOVES SPICE.

What you will need